An everyday dish for 2, ready in 45 minutes, around $1.95 a serving. People actually plan it with Popotam, and it's in season in October.
Turn the oven on to 180 °C (gas mark 6). Let it heat for 10 min so it's nice and hot before the quiche goes in.
Wash the Swiss chard under cold water. Cut the stems into small dice and roughly chop the leaves. Set aside in a bowl.
Heat a drizzle of olive oil in the nonstick skillet over medium heat. Add the diced chard stems and cook for 5 min, stirring. Add the chopped leaves and cook for 3 more min. Season lightly with salt and pepper.
Unroll the pie dough and lay it in a pie pan (or straight on a baking sheet if you don't have a pan). Prick the bottom with a fork so it doesn't puff up.
Crack the 3 eggs into the bowl. Add the crème fraîche, half the crumbled feta (50 g) and the cooked chard. Mix well with a fork until smooth. Season with salt and pepper.
Spread the quiche filling over the dough. Smooth it out so it's evenly spread. Sprinkle with the rest of the feta (50 g).
Put the quiche in the oven, preheated to 180 °C. Bake for 25 min, until the crust is golden and the filling is set.
Wash the lettuce in cold water. Gently dry it in a dish towel or salad spinner. In a bowl, mix the olive oil, balsamic vinegar and a pinch of salt and pepper.
Take the quiche out of the oven. Let it cool for 2 min before serving with the dressed green salad on the side.
One serving has about 983 kcal. 23% comes from carbs, 11% from protein and 65% from fat.
| Energy | 983 kcal |
| Protein | 26.9 g |
| Carbs | 55.6 g |
| of which sugars | 8.3 g |
| Fat | 71.5 g |
| of which saturated fat | 38.8 g |
| Fiber | 6.3 g |
| Salt | 3.9 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $1.95 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
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